Today , we are going to cook quail stuffed with grapes, a perfect meal for 6 people.

Find this recipe by Jean-Michel in the programme "Julie's Frenchy Cookbook", we go to Fontainebleau.

You can find all of MyZen TV's recipes right here.


  • 6 quails emptied by your poulterer
  • 1 chicken liver
  • 250g pork belly
  • 200 g Chasselas grapes
  • 2 carrots
  • 2 shallots
  • 1 green stalk of leek
  • 20 cl of wine
  • Oil
  • 30g flour
  • 30g butter
  • 2 egg yolks
  • 1 tablespoon of honey
  • 10 cl of liquid cream

The recipe

  • First of all, debone the quails: cut the skin and the back of the thighs, then pull out the carcass, which should come off by itself.
  • Cut up the carcasses and fry them with the carrots and the chopped leek in a little oil over a high heat. Deglaze with white wine and cover with water. Leave to boil while you continue the recipe. Cover during cooking.
  • Peel the grapes (if you are not using chasselas, it may be useful to plunge them into a pan of boiling water for 30 seconds).
  • Chop the shallots. Melt them in a frying pan with a little oil without browning.
  • Remove the nerves from the chicken liver and cut it into 4. Increase the heat under the shallots and pour in the chicken livers, hearts and quail gizzards. Leave to cook for 1 minute over a high heat, stirring often. Add salt and pepper.
  • Finely blend the mixture with 1/3 of the diced breast. Add the rest of the brisket and mix quickly to keep the pieces.
  • Take this stuffing and place a beautiful quenelle in the centre of each quail. Push in 3 grapes. Close the quails and tie them up by folding the legs into a "lotus" shape.
  • Place the quails in a casserole dish and cover with the stock without straining it. Heat without boiling (85 degrees) and leave to cook for 40 minutes.
  • Drain the quails and brown them in a mixture of butter and oil.

For the sauce:

  • Mix the egg yolks and cream. Make a roux by melting the butter over the heat, pour in the flour and stir with a whisk until the mixture foams. Then pour in 1/2 litre of stock, the yolk-cream mixture and whisk on high heat until the mixture thickens.
  • Brown the remaining grapes in a pan with a piece of butter, add the honey and leave to caramelise for a few moments.
  • Cut the quails in half using poultry shears.
  • Serve with sauce and fried grapes. Serve with green beans like Jean-Michel.